Arugula Salad With Blue Cheese, Pears, And Apricot Vinaigrette
|Arugula||2 Bunch (200 gm), washed and dried, stems trimmed|
|Bibb lettuce head||1 , torn|
|Lemon juice||1⁄2 Tablespoon (Extracted From 1/2 Lemon)|
|Pear||1 , thinly sliced|
|Lemon||1⁄2 , juiced|
|Ripe pear||1 , thinly sliced|
|Blue cheese||8 Ounce, crumbled (Maytag Or Other Variety)|
|Maytag Blue/Other blue cheese||8 Ounce, crumbled|
|Shallot||1 Small, minced|
|White wine vinegar||2 Tablespoon|
|Apricot spread||1⁄4 Cup (4 tbs) (Use All-Fruit Variety, Found Near Jams And Jellies)|
|Apricot all fruit spread||1⁄4 Cup (4 tbs)|
|Extra virgin olive oil||1⁄3 Cup (5.33 tbs) (Adjust Quantity As Needed)|
|Extra-virgin olive oil||1⁄3 Cup (5.33 tbs) (Eyeball The Amount)|
|Freshly ground black pepper||To Taste|
1. In a salad bowl, combine arugula and lettuce.
2. Over pear slices squeeze a little lemon juice to keep them from browning, arrange them on top of the lettuce and arugula and top with blue cheese crumbles.
3. To make the dressing, in a bowl combine shallots, vinegar and apricot spread and stream in oil as you whisk.
4. Add the mixture to salad, then season with salt and black pepper and serve.